Oaxacan-style Red Rice with Gac Seeds

Ingredients

In this adaptation, we replace the traditional glutinous rice with red rice, which adds a nutty flavor and a firmer texture. The Oaxacan spices, such as cumin, smoked paprika, and chipotle powder, are used to infuse the rice with a smoky and slightly spicy taste. Additionally, gac seeds are added to provide a unique crunch and vibrant red color to the dish. We alse have the original recipe for Xôi gấc, so you can check it out.

• 2 cups (400g) red rice 2 cups (400g) red rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder 1/2 teaspoon chipotle powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (40g) gac seeds 1/4 cup (40g) gac seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the red rice under cold water until the water runs clear.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the red rice to the saucepan and stir to coat the grains with the onion and garlic mixture.
4. 4.
   Add the cumin, smoked paprika, chipotle powder, salt, and black pepper to the saucepan. Stir well to evenly distribute the spices.
5. 5.
   Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 30-40 minutes, or until the rice is tender and the liquid is absorbed.
6. 6.
   Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
7. 7.
   Fluff the rice with a fork and sprinkle the gac seeds over the top. Gently mix the seeds into the rice.
8. 8.
   Serve the Oaxacan-style Red Rice with Gac Seeds hot and enjoy!

Treat your ingredients with care...

• Gac seeds — Gac seeds are rich in antioxidants and provide a unique crunch to the dish. If gac seeds are not available, you can substitute them with pomegranate seeds for a similar burst of color and texture.

Tips & Tricks

• For a smokier flavor, you can grill the onion and garlic before adding them to the rice.
• If you prefer a spicier dish, increase the amount of chipotle powder or add a pinch of cayenne pepper.
• To enhance the nutty flavor of the red rice, you can toast it in a dry skillet for a few minutes before cooking.
• Serve the Oaxacan-style Red Rice with Gac Seeds as a side dish to grilled meats or roasted vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Oaxacan-style Red Rice with Gac Seeds as a vibrant and flavorful side dish alongside your favorite Oaxacan main course. Garnish with fresh cilantro leaves for an extra burst of freshness.

Presentation advice

To enhance the visual appeal of the dish, serve the Oaxacan-style Red Rice with Gac Seeds in a colorful ceramic bowl. Sprinkle some additional gac seeds on top for an eye-catching presentation.